Preparation time: 20 minutes
Cooking time: 40 minutes

1. Blanch and peel the tomato and finely dice the flesh.
2. Remove the leaves from the hyssop, reserving the stems.
3. Chop a few hyssop leaves with the fleur de sel; set aside.
4. Fillet the fish, reserving the bones.
5. Re-form the 2 Arctic char, placing one fillet atop a second; cut each in half, then tie each of the 4 portions with 2 strings to hold it together while cooking.
6. Make a court-bouillon with 100 ml (1/3 cup + 1 tablespoon) water, the wine, hyssop stems, the inside of the tomato and the fish bones. Cook gently for 30 minutes, strain and set aside. There should be about 100 ml (1/3 cup + 1 tablespoon).
7. Peel and stem the carrots and onions.
8. Season the four portions of Arctic char and place a few hyssop leaves on top. Place in a baking dish with the vegetables around it. Pour on the court-bouillon, cover with plastic wrap and place in an 80° C (175° F) oven for 10 minutes.
9. Drain the fish and vegetables.

Presentation

1. Arrange the Arctic char, vegetables and diced tomato on plates.
2. Season the court-bouillon; garnish the plates with a few hyssop leaves and nap with the court-bouillon. Sprinkle with a few grains of the hyssop fleur de sel.